Rack of Lamb
Rack of lamb might sound fancy, but don’t let that fool you—this recipe is surprisingly simple and loaded with flavor. A quick sear in a hot skillet gives the lamb a golden crust, then it roasts in the oven to tender, juicy perfection. The combination of Dijon mustard, garlic, and fresh herbs locks in flavor while adding a beautiful texture to the crust. Perfect for a special occasion or just when you’re in the mood to treat yourself!
Rack of lamb is one of those dishes that feels restaurant-worthy but is surprisingly easy to pull off at home. It cooks quickly, pairs beautifully with a variety of side dishes, and always impresses at the table. This recipe keeps things simple with fresh herbs, garlic, and a mustard crust that enhances the natural flavor of the lamb. Serve it for date night, a holiday dinner, or just because—you don’t need a special reason to enjoy a great meal!
Why you’ll love this Rack of Lamb
The Secret to Next-Level Flavor:
Lamb is delicious on its own, but why stop at good when you can make it great? This garlic and herb crust takes things up a notch, adding layers of flavor that complement the richness of the meat. The Dijon mustard isn’t just there for fun—it helps the herbs stick while adding a little tangy depth. A quick sear locks in the juices, and then the oven does the rest, transforming the outside into a golden, crispy crust. It’s simple, but the results? Absolutely worth it.
Ingredients Needed for Rack of Lamb
- Rack of lamb: Look for a frenched rack of lamb, which means the bones have been cleaned for a polished look. You can ask your butcher to do this if it’s not already done.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavor of the lamb.
- Garlic: Fresh garlic is a must for that punch of bold, savory flavor.
- Fresh rosemary, parsley, and chives: These give the crust its herby freshness. Feel free to swap in thyme or oregano if you have them on hand.
- Olive oil: Helps with getting a nice sear on the lamb. A neutral oil like avocado oil also works.
- Dijon mustard: Adds a slight tang and acts as a glue for the herb crust. If you don’t have Dijon, whole grain mustard works too.
How to make Rack of Lamb
**For more detailed instructions, please refer to the printable recipe card below.**
Trim the rack of lamb, leaving about ¼ inch of fat.
Season all sides of the lamb with salt and black pepper.
Mix garlic, rosemary, parsley, and chives in a small bowl.
Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb fat side down for 3-4 minutes until browned, then flip it over.
Brush Dijon mustard over the browned side and press the herb mixture on top.
Transfer the skillet to the oven and roast.
Variations
- Garlic Butter Crust: Instead of Dijon mustard, slather a thin layer of garlic butter over the lamb before pressing on the herb crust. This adds a rich, buttery flavor that melts into the meat as it roasts, making every bite incredibly juicy and flavorful. If you love a little extra indulgence, this one’s for you.
- Spicy Herb Crust: Add a pinch of red pepper flakes or a dash of cayenne to the herb mixture to give the crust a subtle kick. The heat balances out the richness of the lamb and adds a bit of excitement to each bite. If you like things a little spicy but not overwhelming, this is a great way to punch up the flavor.
- Balsamic Glaze: Once the lamb is out of the oven and resting, drizzle a balsamic reduction over the top. The slight sweetness from the balsamic balances the savory crust and adds a tangy depth of flavor. You can make a quick balsamic glaze by simmering balsamic vinegar until it thickens into a syrupy consistency.
- Parmesan Crust: Stir some finely grated Parmesan into the herb mixture for a crispy, cheesy coating. The cheese helps create a golden crust with a nutty, savory bite. It’s a small change that makes a big difference, especially if you love bold flavors.
- Lemon Herb Crust: Add some finely grated lemon zest to the herb mixture for a fresh, citrusy contrast to the richness of the lamb. The bright acidity from the lemon cuts through the fat and enhances the overall flavor, making the dish feel lighter and more vibrant.
Serving Suggestions
- With Mashed Potatoes: Lamb and Mashed Potatoes are a perfect pair. The creamy texture of the potatoes balances the crispy crust on the lamb, and they soak up all the juices from the meat beautifully. You can go with classic buttery mashed potatoes or mix things up with garlic or Parmesan mashed potatoes.
- Roasted Vegetables: A simple side of roasted asparagus, Brussels sprouts, or carrots makes a great complement to the lamb. The slight caramelization from roasting enhances the natural sweetness of the veggies, which pairs well with the savory herb crust. Toss them with olive oil, salt, and pepper, and roast them in the oven while the lamb cooks.
- Over Polenta: If you want something a little different from potatoes, creamy polenta is a fantastic option. Its mild, slightly sweet flavor pairs beautifully with the bold, savory notes of the lamb. Serve it soft and creamy or let it firm up and slice it into pieces.
- With a Fresh Salad: A light, peppery arugula salad with a lemon vinaigrette is a refreshing contrast to the richness of the lamb. Add some shaved Parmesan, toasted nuts, and thinly sliced red onions for extra texture and flavor.
- With Crusty Bread: A warm, crusty Rustic Bread is perfect for mopping up any juices left on the plate. Serve it with a little olive oil and balsamic vinegar on the side for dipping, and you’ve got a meal that feels both rustic and fancy at the same time.
Storage and Freezing
- How should I store Rack of Lamb?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To keep the lamb from drying out when reheating, warm it in a 300°F oven until heated through, about 10-15 minutes. You can also slice it and gently warm the pieces in a skillet over low heat. Avoid microwaving if possible—it tends to dry out the meat.
- Can I freeze Rack of Lamb?
To freeze cooked lamb, wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months. When ready to eat, thaw it overnight in the fridge, then reheat it in the oven at 300°F until warmed through. If you want to freeze it before cooking, season it and wrap it well, then thaw it completely before searing and roasting.
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Tips & Tricks
- Get a Good Sear: A golden-brown crust adds a ton of flavor, and the key is to use a hot skillet and avoid moving the lamb around too much while searing. Let it sit undisturbed for a few minutes so the crust can develop properly.
- Use a Meat Thermometer: Rack of lamb cooks quickly, and there’s a fine line between perfectly juicy and overdone. An instant-read thermometer takes the guesswork out—130°F for medium-rare, 140°F for medium and 150°F for well done. Always check early to be safe.
- Let It Rest: Resting the lamb for at least 5-8 minutes after roasting helps the juices redistribute, keeping the meat tender. If you slice it too soon, all the flavorful juices will run out onto the cutting board.
- Slice Before Serving: Cutting between the rib bones creates neat, individual chops that are easy to serve and look great on the plate. Use a sharp knife for clean cuts.
- Don’t Skip the Dijon: Even if you’re not a mustard fan, Dijon adds a layer of flavor and helps the herb crust stick. The mustard flavor mellows out as it cooks, so you won’t actually taste it as a strong, separate ingredient.
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FAQ
Rack of Lamb
Equipment
- Sharp knife
- Mixing Bowl
- Cast Iron Pan
Ingredients
- 2 lb Rack of lamb At least two chops per person
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 450°F. Trim any excess fat from the rack of lamb, leaving about ¼ inch of the fat cap.
- Season all sides of the lamb with salt and black pepper.
- Mix garlic, rosemary, parsley, and chives in a small bowl.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb fat side down for 3-4 minutes until browned, then flip it over.
- Brush Dijon mustard over the browned side and press the herb mixture on top.
- Transfer the skillet to the oven and roast until the internal temperature reaches 125-130°F for medium-rare (20-22 minutes) or 135-140°F for medium (25-28 minutes) and 145-150°F(30-35 minutes) for medium-well.
- Remove from the oven, cover loosely with foil, and rest for 5-8 minutes.
- Slice between the ribs and serve with mashed potatoes and roasted asparagus. Enjoy!
